Sweet Potato Dump Cake

A comforting and nostalgic dessert featuring a creamy sweet potato filling topped with a crunchy cake layer and pecans, perfect for fall gatherings.

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Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings: 12 servings

Course: Dessert, Thanksgiving

Cuisine: American

Calories: 300

Cake Ingredients

2 cans (29 ounces each) sweet potatoes in light syrup, drained Can be substituted with canned pumpkin.
1 can (12 ounces) evaporated milk Adds creaminess to the filling.
3/4 cup light brown sugar, packed For rich, caramel-like sweetness.
3 large eggs, room temperature Ensures easy mixing.
2 teaspoons vanilla extract Enhances flavor.
2 teaspoons pumpkin pie spice Fills the kitchen with warm scents.
1 package (15.25 ounces) yellow cake mix Serves as the topping.
1 cup chopped pecans Provides a delightful crunch; can substitute with walnuts or almonds.
3/4 cup unsalted butter, cut into small pats Helps with even melting on top.
to taste whipped cream for topping For serving.

Preparation

Preheat your oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
In a large bowl, mash the sweet potatoes until smooth.
Add the evaporated milk, brown sugar, eggs, vanilla extract, and pumpkin pie spice. Mix until combined, with possible lumps.
Pour the sweet potato mixture into the prepared baking dish and spread evenly.
Sprinkle the cake mix evenly over the top without mixing.
Top with pecans, adding more if desired.
Cut the butter into small pats and distribute evenly over the top.

Baking

Bake for 85-90 minutes until the top is golden brown and set. Center should come out clean with a toothpick.
Let cool for at least 15 minutes before serving. Serve topped with whipped cream and extra pecans if desired.

Store leftovers in an airtight container for up to 3 days. Freezes well for 2 months.